My favorite vermicelli stir fry! And, it's so easy to make. You can even adapt my recipe to suit what you have in your fridge. No carrots? No problem! Substitute zucchini or shredded cabbage. You get the idea. Make the perfect vegan dinner in 15 minutes.
There's so many benefits to having a great stir fry recipe on hand. They're easy to make, the ingredients are economical, and they're full of nourishing ingredients.
Most stir fries can be made in under 10 minutes, so they're a quick and easy midweek meal that everyone (including kids) will love!
What Are Vermicelli Rice Noodles?
There are so many amazing Asian rice noodle recipes. They make an appearance in soups, salads, stir fries and spring rolls. Understanding the difference between the different types of rice noodles (and how they're cooked) will ensure you get the most out of your time in the kitchen.
Vermicelli noodles are fine white noodles commonly used in Thai, Chinese and Vietnamese cooking. Unlike rice stick noodles, which are flat and more transparent, vermicelli noodles are rounded and white. You can buy them fresh, frozen or dried at most Asian grocery stores. The Asian section of most grocery stores will usually stock dried vermicelli noodles.
Vermicelli rice noodles do not require boiling like pasta. To keep them from getting sticky and gummy, all you need to do is submerge them in hot water for five minutes, and rinse them off in cold water. Wider rice noodles, such as the kind used in Pad Thai, require a longer soaking time. Pad Thai noodles can even be boiled for 2-3 minutes without getting too sticky.
- Prepare the stir fry sauce by combining all the ingredients in a small bowl. This is a great stir fry sauce recipe that you can use with any stir fry recipe, or even with fried rice.
- Prepare your vegetables. I used a julienne peeler for cutting the carrots, but if you don't have one you can use a normal peeler. Or, simply cut the carrots into matchstick size pieces. Slice the red peppers and onion as thinly as you can. You can either leave the water chestnuts whole, or you can slice them into smaller pieces.
- Now fill a large bowl with hot water (no need to boil it). Submerge your rice noodles for 5 minutes, swishing them around occasionally with a spoon.
- Transfer the noodles to a colander and rinse them off with cold water. This removes the excess starch, and prevents them from getting sticky. Give the colander a few good shakes to drain off all the water, and pat the noodles dry with a paper towel. Now, return the noodles to the empty bowl and pour a teaspoon of sesame oil over them.
- Heat one tablespoon of neutral oil in a wok or large non-stick saute pan. When the oil is hot enough that a drop of water sizzles when dropped in the pan, add your vegetables. Stir fry for three minutes, tossing the veg around with a wooden spoon to ensure even cooking.
- Finally, pour in your stir fry sauce and add the noodles. Stir fry the noodles for about two minutes - just enough time to heat everything through.
- Tuck in and enjoy a perfect vermicelli stir fry!
Did You Make This Recipe?
Frequently Asked Questions About This Recipe
Please check the package, but generally vermicelli noodles are made from rice flour, which means, yes, they are gluten free.
I've found the best way to cook is vermicelli is to give them a quick soak (about three minutes) in a hot bowl of water. Rinse them under cold water to remove any excess starch, return them to the bowl and add a teaspoon of sesame oil. Set them aside until you're ready to use them in your stir fry.
Rice noodles are naturally gluten free. They're also rich in manganese , selenium and phosphorus. If you use minimal oil and plant based ingredients in the rest of your recipe (like this recipe), yes, this is a healthy meal!
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Vermicelli Stir Fry
- 6 ounces vermicelli rice noodles
- ½ tablespoons sesame oil divided
- 1 tablespoon neutral flavored cooking oil
- 1 red onion thinly sliced
- 1 carrot julienned
- ½ cup water chestnuts
- 1 red pepper thinly sliced
For The Stir Fry Sauce
- ½ cup tamari sauce *or soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons sesame oil
- 2 cloves garlic grated or minced
- 1 teaspoons ginger grated
- 1 teaspoon red chili pepper finely chopped, seeds removed
- 3 tablespoon water
- 2 teaspoons cornstarch
For The Garnish
- 2 scallions finely chopped
- ½ tablespoon sesame seeds
- Prepare the stir fry sauce in a small bowl and set aside.
- Chop/julienne all of your vegetables.
- Fill a large bowl with hot (not boiled) water. Submerge the vermicelli rice noodles in the water for five minutes, swishing them around gently. Transfer to a colander and rinse in cold water. Shake off as much water as possible, and pat dry with a paper towel. Return them to the empty bowl and drizzle with the sesame oil.
- Heat the neutral cooking oil l in a large saute pan or wok.
- Stir fry the red onion, carrots, red pepper, bean sprouts and water chestnuts for two minutes, or until slightly wilted.
- Pour the sauce into the pan or wok and add the noodles. Toss the noodles around in the sauce and stir fry until everything is heated through.
- Garnish with sesame seeds and chopped scallions.